Who's Brewing? Labor Day Weekend Edition

mount gay extra old!

 

Brewing for the first time since Independence day (stupid work). Rye saison, spiced with some pink and green peppercorns and fennel seed.

Tried a hopped cider from Potter's earlier this week, they used amarillo and citra, quite tasty.

Old Monk rum if you can find it. Super caramelly.

 

I personally enjoy Zaya Rum, reasonably priced @$25 and the leftovers go well on ice, especially with a Maduro Cigar.

 

No brewing for me this weekend. Just drinking some homebrew and enjoying football.

Last weekend I brewed a wet hop IPA with 2 pounds of wet centennials from my backyard.

 

I considered both those as well, as I have them on-hand. Still haven't decided...and you're not helping

 

Just finished kegging a saison that I brewed in late July. WY3725, and it finished at 0.99. I had an extra gallon (6 gal. batch) that I transferred to a 1 gal. carboy. Was thinking of adding some Grassroots Arctic Saison dregs to it just for kicks, but with such a low FG, there's not much left for the Brett to work with at this point...

 

Corked and caged an Olde Ale for my niece's wedding in Oct...and just put 2 fermenters to bed...both hop-bursted pale ales with all backyard hops so far (Chinook, Zeus, Cascade)...plan on dryhopping with more Zeus and maybe my last 4 oz of 2013 Mozaic pellets. Happy Labor Day, all...unless you gotta work

 

Bottled a blackberry lambic and will brew my usual IPA tomorrow with Columbus/Simcoe/Amarillo.

 

Bottled yesterday. Brewed my Golden IPA 3.0 today. I think I'm getting better at this. No stress brew day, didn't forget anything, no mistakes, (that I'm aware of!) Started the burner at 10:30 this morning. Everything done by 3:30. That includes cleanup and bringing the spent grain to the farm down the street. I keep thinking I forgot to do something.
@sjverla I'll take a 35 minute walk through the Blackstone Valley tonight. 35 miles, no way!

 

Monday I'll rack a Belgian Pale Ale and use the yeast to brew a Dubbel. Hopefully it'll be ready for my clubs internal Belgian competition in October.

 

pumpkin, so it will be ready for Halloween, when everyone wants a pumpkin. not my favorite but easy none the less.

1.brew a marzen/oktoberfest, loosely. 2.add pumpkin pie spice at kegging. 3.add food coloring after bright until orange/red. 4. do not add any pumpkin at any time.

that is my routine anyway, and it has worked for a few years.
Cheers.

 

I brewed a Heady Topper clone last night. It went pretty smooth except for two things. 1. My OG came out 10 pts high and 2. I'm still trying to get a method down for filtering hops from the wort before fermentation. This time I added all the hop additions directly to the boil and hopstand (no bags) and then I used a fine-mesh bag on the end of the auto-siphon hose to filter them out. The bag swelled up to the size of a football and eventually clogged up, so I ended up with 5.5 gallons instead of 6 in my big mouth bubbler.

 

Getting ready to brew a simple American pale ale with magnum for bittering and citra for flavor. Also hope to bottle my saison that I fermented with wyeast 3711. It has seemed to start and stop, so I will check the gravity today. If it's lower than 1.003 I will check again tomorrow and possibly bottle. I am told this stuff can go all the way down to 1.000. Don't want any bottle bombs.


Cheers!

 

Harvesting my Cascade. Doing an AIPA (on threshold of being a DIPA). Brew gets a huge amount of wet hopped, 25 oz to be precise, 2 oz of centennial for bittering.

 

No brewing for me. I will be trying my tripel that I dry hopped with Nelson for the first time tomorrow. I've got an English barleywine fermenting. Will be finalizing a recipe for a Northern English brown I'll be brewing in the next week or two.

 

Brewed a simple hefe yesterday (crowd pleaser) and will be brewing a sweet potato/molasses spiced ale that will see some charred white oak soaked in Four Roses Small Batch on Labor day.

 

They went to Chockalog Farms in Uxbridge.

 

I currently 2/3 of the way through the boil on a Dark Czech Lager (based on the recipe in Stan Hieronymus's Hop Book). It's my first batch with my new RO system, so that has required some adjustments.

 

I have an Oatmeal Stout bubbling away in my basement.

Also in my basement is a Saison (3724) that has recently completed fermentation that I will be bottling in the next few days.

Cheers!